Pandesal

Name: Pandesal
Yield: 3
Cuisine: Philippines
Ingredients: Bread flour — 500 g (1 lb 2 oz); Active dry yeast — 2 tsp; Sugar — 65 g (2.25 oz); Warm milk — 360 ml (12 fl oz); Butter, softened — 2 tbsp; Salt — 1 tsp; Fine breadcrumbs, for coating — 60 g (2 oz)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Bread flour — 500 g (1 lb 2 oz)
Active dry yeast — 2 tsp
Sugar — 65 g (2.25 oz)
Warm milk — 360 ml (12 fl oz)
Butter, softened — 2 tbsp
Salt — 1 tsp
Fine breadcrumbs, for coating — 60 g (2 oz)

Method

Dissolve the yeast and a little sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour, remaining sugar and salt in a large bowl, then add the yeast mixture and softened butter, kneading for 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour, or until doubled.
Punch down and shape into a long log, then cut into small rolls.
Roll each roll in breadcrumbs to coat.
Place on a baking tray and let rise for a further 25 minutes.
Preheat the oven to 190°C (375°F) and bake for 15–18 minutes until golden.

Introduction: Soft, slightly sweet bread rolls coated in breadcrumbs, the essential Filipino breakfast bread found fresh from bakeries each morning.

Cultural Background: Pandesal is one of the most beloved and widely eaten breads in the Philippines, sold hot each morning from neighbourhood bakeries, traditionally torn open and filled with butter, cheese or a savoury filling.

Tips: Coating the rolls in breadcrumbs before the final rise gives pandesal its characteristic textured crust. Let the dough rise fully for the softest, lightest rolls.

Variations: Fill with a slice of cheese or a savoury filling like corned beef before baking. Serve warm with butter for the classic simple breakfast.

Storage: Store at room temperature wrapped in a bag for up to 1 day; freeze for longer storage.

Reheating: Warm briefly in an oven at 160°C (325°F) for 3–5 minutes to refresh.

FAQs:

Q: Why is pandesal coated in breadcrumbs?

A: This gives the roll its distinctive lightly textured, slightly crisp crust, a hallmark of authentic pandesal.

Q: What is pandesal typically eaten with?

A: Butter, cheese, or a savoury filling, often alongside coffee for breakfast.